Ingredients:

  • 1 lb Fresh Organic Strawberries
  • 1 cup 70% Dark Chocolate chips
  • 1 tsp Virgin Coconut Oil
  • 2 tbsp Freeze-dried raspberry dust
  • 1 tsp Flaky sea salt

Instructions:

  1. Wash the strawberries gently in cold water. Dry each berry individually with a paper towel, then air-dry on a wire rack for 20 minutes until the skin feels completely matte.
  2. Combine fats. Place 1 cup 70% Dark Chocolate chips and 1 tsp Virgin Coconut Oil in your glass bowl.
  3. Melt gently. Microwave in 30 second bursts, stirring between each, until the mixture is velvety and smooth.
  4. Set station. Line a baking sheet with parchment paper and have your toppings ready.
  5. Dip berries. Hold a strawberry by the stem and swirl it in the chocolate until coated three quarters of the way up.
  6. Drain excess. Lift the berry and let the extra chocolate drip off for 5 seconds.
  7. Apply toppings. Sprinkle with freeze-dried raspberry dust and flaky sea salt until the surface is lightly speckled.
  8. Rest tray. Place on the parchment paper and let set at room temperature for 30 minutes until the shell is firm.
  9. Final chill. Refrigerate for 15 minutes if you prefer a colder, snappier bite.